Culinary, Hospitality, Travel & Tourism

For sophomore/senior-level courses in Menu Planning, Food Production, Food Management.

Exceptionally thorough, this text offers single-volume coverage of ALL aspects of menu planning—from determining who the customer is, to how to market the menu to them, available kitchen equipment, recipe costs, how to make a profit, figuring selling prices, menu analysis, nutrition, printing the menu (including desktop publishing), menu accuracy and all of the different types of menus (from fast food to fine dining). Hands-on and real-world in approach, it features accompanying interactive software with specific examples of costing, mark-ups and menu engineering.

• NEW - New co-author—Jennifer Adams Aldrich, professor of Hospitality Management at Johnson and Wales University, Providence, Rhode Island. Professor Adams Aldrich enriches the text with insights from her extensive industry and academic background, and experience as editor of Hosteur Magazine, an international publication for Hospitality Management students.

  • Provides students and instructors with broader/deeper insights into the theory and practice of menu planning.

• NEW - More comprehensive explanation of computer applications to the process of menu planning.

  • Ensures that students gain cutting-edge insight into this contemporary development, as more and more restaurant and foodservice operations are printing their menus in-house.

• NEW - Revised coverage of the process of writing the menu—Chapter 8, Truth in Menu.

• NEW - Updated demographic data.

  • Shows students how effective menu planning is first and foremost determined by who the customer is, and what items and price will attract them.

• NEW - Updated menus—From quick service operations, family restaurants, theme and ethnic restaurants, cafeterias, buffets, banquet menus and cycle menus. Features actual menus from across the country.

  • Shows students what the contemporary dining public wants and expects to find on menus in a variety of settings.

• Planning the menu—Covers market segmentation, demographics, and food preferences of the customer, as well as the capabilities of the staff and equipment to produce the menu.

• Menu profitability—Discusses creating cost cards, menu selling price (markups), and menu analysis. Accompanying interactive software provides both examples and hands-on exercises for determining/analyzing profitability.

• Writing the menu—Considers nutrition, menu content, descriptive terminology, “truth in menu,” and menu layout and printing. Covers the laws and regulations governing today's menus.

• The many types of menus—From quick service to fine dining—and everything in between.

• Accompanying interactive software—Features specific examples of costing, mark-ups, and menu engineering, as questions and answers for every chapter in the text.

  • Helps students spend more time on problem-solving and less time on rote math.

• New co-author—Jennifer Adams Aldrich, professor of Hospitality Management at Johnson and Wales University, Providence, Rhode Island. Professor Adams Aldrich enriches the text with insights from her extensive industry and academic background, and experience as editor of Hosteur Magazine, an international publication for Hospitality Management students.

  • Provides students and instructors with broader/deeper insights into the theory and practice of menu planning.

• More comprehensive explanation of computer applications to the process of menu planning.

  • Ensures that students gain cutting-edge insight into this contemporary development, as more and more restaurant and foodservice operations are printing their menus in-house.

• Revised coverage of the process of writing the menu—Chapter 8, Truth in Menu.

• Updated demographic data.

  • Shows students how effective menu planning is first and foremost determined by who the customer is, and what items and price will attract them.

• Updated menus—From quick service operations, family restaurants, theme and ethnic restaurants, cafeterias, buffets, banquet menus and cycle menus. Features actual menus from across the country.

  • Shows students what the contemporary dining public wants and expects to find on menus in a variety of settings.

 1. Know Your Customer.


 2. Know Your Restaurant.


 3. Costs.


 4. Pricing the Menu.


 5. Menu Analysis.


 6. Nutrition.


 7. Menu Content.


 8. Writing the Menu.


 9. Menu Layout and Printing.


10. Quick Service Menus.


11. Family Style Restaurant Menus.


12. Theme-Ethnic and Fine Dining Menus.


13. Banquet/Show Menus.


14. Buffets.


15. Cafeteria and Cycle Menus.


16. The Menu as a Management Tool.


Appendix A: Descriptive Wording for Menus.


Appendix B: Nutritional Labeling Laws.


Appendix C: Foreign Wording for Menus.


Index.

Menu Planning  (Culinary Arts)

• 
  Profitable Menu Planning, 4/E
  Drysdale & Galipeau
  ©2008 | Prentice Hall | Cloth; 384 pp | Instock
  ISBN-10: 0131196804 | ISBN-13: 9780131196803
  Brief Description | Buy from myPearsonStore

  

  For sophomore/senior-level courses in Menu Planning, Food Production, Food Management. Exceptionally thorough, this text offers single-volume coverage of all aspects of menu planning—from customer demographics to kitchen capabilities, to cost cards and menu analysis. Early chapters are devoted to a variety of broad topics (costs, pricing, nutrition, etc.), while later chapters focus on menu planning for specific types of restaurants (quick service, fine dining, family style, cafeteria, and more). Hands-on in approach, it features real menus from across the country and includes interactive software so readers can practice costing, mark-ups and menu engineering. This edition includes more on marketing, new case studies and updated menus that reflect industry trends.

   

  Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom.  Instantly recognized by their fascinating, full-color photographs and illustrations on every page, DK titles will add meaning to expository text and make learning accessible and, fun.  Other DK hallmarks include cross-section views, 3D models, and text to visual call-outs to help readers comprehend and enjoy the wealth of information each book provides.   With Pearson, you can see DK in a whole new way!  For a complete listing of titles, please visit:  http://us.dk.com/pearson

Profitable Menu Planning, Third Edition is the most up-to-date, comprehensive book on menu planning available. It covers every operation needed to properly design and develop menus, including determining who your customers are and how to market the menu to them; available kitchen equipment; recipe costs; how to make a profit; and how to figure selling prices. Menu analysis, nutrition, printing the menu (including desktop publishing), menu accuracy, and all the different types of menus are also discussed.

"Must" reading for students as well as industry professionals, this edition includes:

• Software for menu analysis, recipe costing, and selling price
• How to market to your customer
• Utilizing existing equipment to expand and enhance your menu
• How to analyze your menu for maximum profitability
• How to properly price your menu for maximum sales and profit
• Marketing nutrition to today's health-conscious customer
• Laws and regulations governing today's menus
• Menu design and layout
• Actual menus from across the country used as illustrations
• Includes menus from quick-service operations, family restaurants, theme and ethnic restaurants, cafeterias, buffets, banquet menus and cycle menus

Instructor's Manual, 3/E
Drysdale
©2002 | Prentice Hall | Paper | Not Yet Published
ISBN-10: 0130968951 | ISBN-13: 9780130968951

Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students contact your Pearson Higher Education representative.